Roasted Beet and Fennel Salad with Goat Cheese and Citrus Vinaigrette

This Roasted Beet and Fennel Salad with Goat Cheese and Citrus Vinaigrette is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with flavor and nutrition and is sure to be a hit with everyone. The beets and fennel are roasted in the oven and then tossed with a citrus vinaigrette, fresh herbs, and goat cheese.

Cooking Equipment:

Baking sheet Small bowl Whisk Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Beet, Fennel, Goat Cheese, Citrus Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 medium beets, peeled and cut into wedges

1 fennel bulb, cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

2 tablespoons white wine vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

2 tablespoons crumbled goat cheese

Cooking Instructions:

Preheat oven to 400°F (200°C).

Place the beets and fennel on a baking sheet and drizzle with olive oil. Season with salt and pepper.

Roast in the oven for 25 minutes, or until the vegetables are tender.

Meanwhile, in a small bowl, whisk together the orange juice, lemon juice, vinegar, honey, and mustard.

When the vegetables are done, transfer them to a large bowl and pour the dressing over them.

Add the parsley, chives, and goat cheese and toss to combine.

Serve immediately.

Nutrition:

Calories: 437, Fat: 28g, Protein: 13g, Carbohydrates: 33g, Fiber: 8g

Rating:

Roasted Beet and Fennel Salad with Goat Cheese and Citrus Vinaigrette

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